Edible-oil material and process of producing same



PATENT OFFICE.

CABLETON ELLIS. OF MONI'CLAIB, NEW JERSEY.

EDIBLE-OIL MATERIAL AND PROCESS OI PRODUCING SAME.

No Drawing.

terials and Processes of Producing Same, of

which the following is a specification.

The present invention relates to edible oil compositions, and has especial reference to a relatively stable product containing hardened or hydrogenated oil material, blended with cocoanut oil, and embraced within this broader statement, I would particularly cite,

as a preferred example 0 my invention, peanut oil hardened to a semi-solid or a tallowy consistence mixed with cocoanut oil.

In the art of confectionery, and especially chocolate paste, chocolate creams, milk chocolate and other similar confectionery material involving a mixture of chocolate and oleaginous material, it has been heretofore a common practice to emplo cocoa butter, which material has a desira 1e melting point and consistency, but is rather expensive and frequently is not obtainable in the desired quantities. Various other semi-solid fatty materials have been proposed for the purpose, but cocoanut oil, which is relatively chea and is obtainable in large amount, wou d not be entirely suitable for the purpose, since it lacks stability. One of the objects of the present invention is to supply these two properties in a fatty base, suitable for the purposes mentioned, while employin cocoanut oil as a major constituent of t e mass. This might seem to be readil accomplishable by hydrogenation of the oil e. 9., 1n the presence of a nickel or other similarly acting catalyst, but it has.

been found that owing to its low degree of unsaturation, cocoanutoil is not capable of hydro enation except to a very sllght degree. hile such'slight hydrogenation will tend to increase the, stability, it does not give the desired higher meltin point of the product. A preferred mode 0 operation, to secure the desiredresult-is to incorporate with the cocoanut oil, hydrogenated fats derived by the hydrogenation of oils more unsaturated than cocoanut oil, and amon the various oils-available for the purpose, cite especially peanut oil. For the purpose, it is suflicient to hydrogenate peanut oil to a semi-solid condition or to a consistency respeclflcatl'on of Letters Patent. Application filled April 24, 1918. Serial No. 230,488.

Patented Mar. 22, 1921.

sembling tallow, or harder and to incorporate this hard material with cocoanut oil material, in such proportions as to produce a product havin the desired melting point, and in this mo e of operation it is sometimes desirable to sli htly hydrogenate the cocoanut oil before t e mixing iseffected, although this is not always necessar As a modified form of procedure, the peanut 011 01 rather liquid nut oil, may first be artlally hydrogenated, sa to a lard-like or utter-like consistency, an by cold-pressmg can be separated into a solid fraction (peanut 011, stearin, etc.,) and a liquid fraction (the latter suitable for use as liquid oil, for dressin and the like) and to mix the desired who of the said solid fraction with cocoanut oil, which latter may be hydrogenated or not, as desired.

The relative amounts of the two oils will vary between rather wide limits, depending upon the melting points thereof, and the melting point of the desired product, but for the chocolate-mass, oil base, about 3 to 10% of the hydrogenated peanut oil of tallow-like consistency (melting at about 45 C.) will generally be useful. the eanut stearin alone, about 2 to 7 will likewise be useful.' It is somewhat surprising to find that the mere admixture of hard hydro enatedlpeanut oil to cocoanut oil. will ten to produce a more stable mixture, since the latter oil has a marked tendency toward rancidity on standing.

While I have given an extended statement of the chocolate base oil, the products of the present invention can of coruse be used for other purposes without departing from the spirit of the invention, viz. a relatively soft product produced as described, can be aerated and chilled, to produce a product for use as a lard substitute, and semi-liquid or soft products can conveniently be churned When using the use of particular proportions, the following examples of the material suitabl'e for I. Tallowypeanut oil (melting point 49 C.)

Cocoanut oil (melting point 25 -C.') 100 parts II. Tallowy peanut oil (melting point 51 0.)

Hydrogenated cocoanut oil (melting point 35 C.) 100 parts III. Stearin from. cold-pressing partially hydrogenated pea- Iut oil (melting point 45 3 parts 10 parts Cocoanut oil (melting point 25 O.) l 100parts IV. Stearin as example ,III 15 parts Hydrogenated cocoanut oil (melting point 35 C.) 100 parts All four of the above mixtures will have about the hardness of lard, cocoa butter, and similar fats and-will be quite stable.

Other mixtures are palm kernel oil 100 parts with hydrogenated peanut oil (meltin point 40 C.) 20 parts. I

Ilocoanut oil and palm kernel oil are different in many respects from peanut oil and most other nut oils. Among the essential diiferences are'the iodin number and saponification number. Cocoanut oil usually, has an iodin number around 7 to 1'2 and a saponification number around 257. Palm kernel oil has an iodin number around 13 and a saponification 'value around 247. These oils, accordingly can be embraced within the expression oil having an iodin number substantially below 25 and a saponification value above 24.0

In this specification I have referred particularly to peanut oil as the liquid oil to be hydrogenated. This and other liquid nut oils have the special advantage that they are readily hydrogenated, and by their use it is convenient to produce oils of the desired solidity or softness and of the desired melting point, i. e. higher than that I of cocoanut oil and of a good degree of stability, whereas nut oils generally are somewhat prone to rancidify upon standing.

The production of a mixture of nut oils,

at least some portion of which, is hydrogenated, constitutes a feature of my invention. The absence of animal fats or seed oils enables the special qualities of nut oils 7 parts to be availed of in a concentrated form. The invention in its preferred form does not contemplate the use of seed oils or animal fats but in some cases these oils or fats may be incorporated with the fatty mixture or basis of the present invention or otherwise employed in food products. In one simple form of the invention peanut oil is hydrogenated to the consistency of lard or butter and is used in this form for edible purposes as a lard or butter substitute or as a basis therefor. Cocoa butter substitutes may likewise be made.

The subject matter of the present application is in art continued from my prior application erial No. 808,461, filed December 23, 1913.

What I claim is:

1. A stable edible product of lard-like to butter-like consistency, containing as its principal constituents, a hydrogenated normally liquid oil which has been hydrogenated to a hardness at least as great as that of ordinary tallow, and an unhydrogenated oil which has an iodin number substantially below 25 and a saponification value above 240.

2. A relatively stable edible product containing a hydrogenated normally liquid nut oil which has been hydrogenated to a hardness at least as great as that of ordinary tallow, together with a substantially greater amount of an unhydrogenated nut oil, which.has an iodin number substantially below 25 and a saponification value above 240, such product having approximately a lard-like to a butter-like consistency.

3. An edible stable product having a lard-like to butter-like consistency and containing, .as essential constituents an unhydrogenated fatty oil having an iodin numer below 25 and a saponification value above 240, and stearin of hydrogenated normally liquid oil, said product having a highelr1 melting point than ordinary cocoanut o' CARLETON ELLIS. 

